Antipasto Salad

An Italian meal often starts off with antipasti, a selection of meats, cheeses, and preserved or pickled vegetables. Why not combine a complementary selection from the antipasti spread into a main course salad? Here’s what we discovered:

Test Kitchen Discoveries

• Prepare a vinaigrette by blending prepared pesto (or homemade if you have a favorite recipe) with red wine vinegar.
• Use full-flavored, crisp-textured romaine lettuce. Softer lettuces tend to collapse under the weight of the salad’s other ingredients.
• Toss lots of fresh basil leaves, torn into pieces, into the salad.